1 package (12 oz.) firm tofu, cut into 1-inch chunks
2 medium yellow squash, cut into large dice
2 cups water
1 package Knorr® Rice Sides™ - Rice Medley
3 cups baby spinach leaves
COMBINE 3 Tbsp. olive oil, cilantro, parsley, vinegar, garlic and if desired, salt and pepper in medium bowl; set aside.
SEASON tofu, if desired, with salt and pepper. Heat remaining oil in large nonstick skillet over medium-high heat and cook tofu, stirring occasionally, until lightly golden, about 3 minutes. Remove and set aside.
ADD squash to same skillet and cook 1 minute. Add water and Knorr® Rice Sides™ - Rice Medley to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender. Stir in tofu and spinach; let stand covered 2 minutes. Serve with chimichurri; now it's delicious. Dig in!